Thursday, January 27, 2011

Spicy Chili

2 1/2 lbs stew meat, cut in 1/2 inch cubes
2 TBS oil
1 can tomatoes w/ green chilies
2 cans pinto beans
1 onion, chopped
1 jalapeño pepper, minced
3 cloves garlic, minced
2 TBS lime juice
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1 1/2 tsp. ground chipotle chile powder (can use more if you like it hot!)
1-1/2 tsp. dried oregano
1 1/2 tsp. salt
1/4 cup coarsely chopped fresh cilantro

Heat oil in skillet. Brown meat and transfer to plate. Place the onion, jalapeño, and garlic in pan and cook until softened. Put meat back to pan. Add cumin, oregano, chili powder, coriander, salt, lime juice, and tomatoes. Cook on low for 1 1/2-2 hours, until meat is tender. (Or in crockpot for 4 hours on high or 6-8 hours low.) Add beans and cook another 30 minutes.

Garnish with chopped avocado, cilantro, and fresh chopped onion, if desired.

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